3 or 4 flour tortillas, cut into fourths
2 celery stalks
1 sweet and mild pepper
1 onion
2 carrots
2 tbsp. extra virgin olive oil (EVOO)
2 tbsp. lite soy sauce
non-stick cooking spray (Pam)
1 muffin pan (12 or 16 spaces)
tomatoes or any other vegetables (optional)
ground cumin (optional; for an extra kick)
shredded cheese
dairy sour cream

Preheat oven to 450°F.

Cut up each tortilla round into fourths. Peel carrots and onion. Chop up celery into 1-inch pieces, cutting vertically. Cut up peppers, onion, and carrot (cut the carrot vertically into fourths). Spray both sides of each tortilla slice with non-stick cooking spray.

Once the oven is done preheating put each slice of tortilla into each space of the muffin pan. Bake for about 5 minutes, then sprinkle shredded cheese into each and bake for one additional minute.

Note: If they start to look burned take them out!

Fry chopped vegetables in soy sauce and olive oil. Put the vegetables in the tortilla shells after the onions look medium brown.

Top with dairy sour cream and serve. Recipe is best when hot.

Submitted by: Shelby